Chai Pani’s Malabar Chicken Curry

Name: Chai Pani’s Malabar Chicken Curry
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: Indian
Ingredients: 2 lb Chicken Breast (2 pounds chicken breast, cut into bite-size pieces); 3 pieces Peppers (3 smalls dried red chiles (cayenne, bird)); 1 tsp Chili Powder (1 teaspoon chili powder); ½ cup Coriander (1/2 cup chopped cilantro (leaves and/or stems)); 15 pieces Curry leaves (15 curry leaves, finely chopped); ½ tsp Fenugreek Seed (1/2 teaspoon fenugreek seeds); 1 tsp Ginger (1 teaspoon ginger); ¼ tsp Ground coriander (1/4 tsp. ground coriander); 2 tbsp Lime Juice (2 tablespoons fresh lime juice); 1 tsp Mustard Seeds (1 teaspoon mustard seeds); 4 cup Red Onion (4 cups chopped red onion (2 large onions)); ½ tsp Table Salt (1/2 teaspoon salt); 3 cup Tomato (3 cups chopped tomatoes); 1 tsp Ground Turmeric (1 teaspoon turmeric); 1 cup Coconut Milk (1 cup unsweetened coconut milk); ½ cup Cooking Oil (1/2 cup vegetable oil+ 1 Tb)

75 minIndian

Servings4

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Gluten Free
Dairy Free
Whole30

Ingredients

For 4 servings

Chicken Breast2 lb · 2 pounds chicken breast, cut into bite-size pieces
Peppers3 pieces · 3 smalls dried red chiles (cayenne, bird)
Chili Powder1 tsp · 1 teaspoon chili powder
Coriander½ cup · 1/2 cup chopped cilantro (leaves and/or stems)
Curry leaves15 pieces · 15 curry leaves, finely chopped
Fenugreek Seed½ tsp · 1/2 teaspoon fenugreek seeds
Ginger1 tsp · 1 teaspoon ginger
Ground coriander¼ tsp · 1/4 tsp. ground coriander
Lime Juice2 tbsp · 2 tablespoons fresh lime juice
Mustard Seeds1 tsp · 1 teaspoon mustard seeds
Red Onion4 cup · 4 cups chopped red onion (2 large onions)
Table Salt½ tsp · 1/2 teaspoon salt
Tomato3 cup · 3 cups chopped tomatoes
Ground Turmeric1 tsp · 1 teaspoon turmeric
Coconut Milk1 cup · 1 cup unsweetened coconut milk
Cooking Oil½ cup · 1/2 cup vegetable oil+ 1 Tb

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Steps

1Pour cup oil in a large sauce pot over medium heat. When the oil is hot, add the mustard seeds, fenugreek seeds, curry leaves, and red chiles.Saut for 1-2 minutes, then add the ginger and onions. Reduce the heat to medium-low and allow the onions to brown until they are dark and soft enough the smash with a spatulaabout 25-30 minutes.
2Add the chili powder, coriander, turmeric, and cilantromix together.Raise the heat back to medium and add the tomatoes, salt, and lime juice. Simmer, stirring occasionally, until the tomatoes have disintegrated and the oil separates out15-20 minutes.
3Add cup of water and 1 cup coconut milk. Bring to a boil, then turn down the heat.In a separate skillet, heat 1 Tb. of oil over high.
4Add the chicken to the skillet and brown on all sides, leaving the centers pink2-4 minutes.
5Add the chicken to the curry and simmer 5-7 minutes until the chicken has cooked through.
6Serve over basmati rice.